Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tuna-Stuffed Deviled Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 62 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 deviled egg halves
  • Category: Appetizer
  • Method: Boiling
  • Cuisine: American
  • Diet: Gluten Free

Description

Tuna-stuffed deviled eggs provide a delightful twist on the traditional appetizer by combining creamy egg yolks with flaky tuna, mayonnaise, and a hint of Dijon mustard. This protein-packed and flavor-rich treat is perfect for parties, potlucks, or a satisfying low-carb snack that’s both savory and simple to prepare.

Ingredients

Eggs

  • 6 large eggs

Tuna Filling

  • 1 can (5 oz) tuna in water, drained
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon lemon juice
  • Salt and pepper to taste
  • 1 tablespoon finely chopped red onion or celery (optional)

Garnish

  • Paprika (optional)
  • Chopped parsley (optional)

Instructions

  1. Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over high heat, then reduce the heat and let them simmer gently for 10 minutes to ensure they are hard-boiled.
  2. Cool and Peel: Drain the hot water from the saucepan and immediately cool the eggs under cold running water or an ice bath. Once cool, gently peel the eggs and slice them in half lengthwise.
  3. Prepare the Filling: Remove the yolks from the egg halves and place them in a mixing bowl. Mash the yolks thoroughly with mayonnaise, Dijon mustard, lemon juice, salt, pepper, and the optional finely chopped red onion or celery, creating a smooth mixture.
  4. Add Tuna: Flake the drained tuna into the yolk mixture and fold gently until all ingredients are well combined.
  5. Stuff the Eggs: Spoon or pipe the tuna and yolk mixture back into the hollowed egg whites, distributing evenly among all halves.
  6. Garnish and Serve: Sprinkle the stuffed eggs with paprika and chopped parsley for color and added flavor if desired. Chill the eggs before serving to allow flavors to meld and to serve them cold.

Notes

  • Use albacore tuna for a milder and smoother flavor profile.
  • For an extra kick, add a dash of hot sauce to the tuna filling.
  • These can be prepared a few hours ahead and kept covered in the refrigerator to maintain freshness.
  • Opt for finely chopped celery for crunch or red onion for a sharper bite based on preference.

Find it online: https://slsrecipes.com/tuna-stuffed-deviled-eggs-recipe/